Simple Lemon Pancakes (uses fresh lemon!)

Ingredients

• 250 g (2 cups)plain flour
• 1 tbspbaking powder
• ½ tspbicarbonate of soda
• ¼ tspsalt
• 240 ml (1 cup)milk
• 60 ml (¼ cup)lemon juice
• 50 g (¼ cup)sugar
• 28 g (2 tbsp), melted and cooledbutter
• 2 tbsp (from about 2–3 large lemons)lemon zest
• 2 largeeggs
• 1 tspvanilla extract
• As neededoil or additional butter, for cooking
• Double recipe, optionallemon glaze

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, stir together the flour, baking powder, bicarbonate of soda and salt.

2. 2

   Mix wet ingredients

   In a large measuring jug or medium bowl, combine the eggs, milk, vanilla, lemon juice, lemon zest, sugar and melted butter.

3. 3

   Combine the batter

   Pour the wet mixture over the dry ingredients and whisk just until combined. Avoid overmixing.

4. 4

   Heat the pan

   Heat a pan or griddle over medium-high heat until hot, then coat the cooking surface with a thin layer of oil or butter.

5. 5

   Cook the pancakes

   Scoop just under 120 ml (½ cup) of batter onto the griddle for each pancake. Cook until the edges look set and begin to dry, bubbles start to pop and the underside is golden brown.

6. 6

   Flip and serve

   Flip the pancakes and cook the other side until golden brown. Serve with syrup or toppings of your choice.

What are lemon pancakes?

Lemon pancakes are a fresh-flavoured take on the familiar American breakfast pancake, made from a thick batter cooked in rounds on a pan or griddle. This version uses both lemon juice and zest, so the citrus comes through in the batter rather than relying only on a topping.

The combination of baking powder and bicarbonate of soda helps the pancakes rise, while the method keeps the batter mixing brief. Add the optional glaze for more lemon flavour, or stick with classic butter and syrup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 161 calories, 5g protein, 26g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while the eggs and milk contribute protein. Butter and any oil used for cooking supply much of the fat. Pair a serving with fruit or yoghurt for a more varied breakfast.

Why use both lemon juice and zest?

Fresh juice: lemon juice gives the batter a tangy note and adds moisture. Measure it after squeezing so the amount stays consistent.

Zest: the finely grated outer peel gives a concentrated lemon aroma. Zest the lemons before juicing them, and avoid grating into the bitter white pith.

Keep the batter mixing brief

Dry ingredients: whisk the flour, raising agents and salt together first so they are distributed through the bowl.

Wet ingredients: combine these separately, then add them to the dry mixture. Stop whisking when the flour is just incorporated; a few small lumps are preferable to a heavily worked batter.

Use the pan as your cue

Heat: the cooking surface should be hot before the first scoop goes on, but not so hot that the pancake browns before it cooks through. A medium-high setting is the method's starting point.

Flip: wait until the edges look set and begin to dry, bubbles appear and start popping, and the bottom is golden. After flipping, cook until the second side is golden too.

Portion and timing

Scoop just under 120 ml of batter for each pancake, as directed. This makes a substantial pancake; use a smaller scoop if you prefer a larger stack of smaller rounds.

The stated total time is 20 minutes. Cooking time for each pancake will depend on the pan and how many you can cook at once, so use the visual cues rather than rushing the flip.

Choose your toppings

Classic: butter and maple syrup complement the lemon without hiding it. The optional lemon glaze makes the citrus flavour more pronounced.

Fresh: blueberries pair naturally with lemon and can be served alongside the pancakes. Add toppings after cooking unless a recipe specifically calls for mixing them into the batter.

Recipe notes & tips

• Zest the lemons before squeezing them for juice.
• Measure the lemon juice rather than adding an unmeasured squeeze.
• Let the melted butter cool before mixing it with the eggs and milk.
• Whisk only until the dry ingredients are incorporated.
• Cook in batches if needed so the pancakes have room to brown.
• Serve the glaze on the side if everyone wants a different topping.

Variations

• Blueberry topping: serve the pancakes with fresh blueberries for a lemon-and-berry pairing.
• Lemon glaze: drizzle the optional glaze over the cooked pancakes for extra sweetness and citrus flavour.
• Maple classic: serve with butter and maple syrup for a familiar finish.
• Smaller pancakes: use a smaller scoop of batter and watch for the same browning and bubbling cues.
• Extra zest: add a little more lemon zest for a more aromatic citrus flavour.

Common mistakes to avoid

• Overmixing the batter: stop as soon as the flour is incorporated to avoid developing a tough texture.
• Flipping too early: wait for set edges, popping bubbles and a golden underside before turning.
• Using a pan that is too cool: preheat it over medium-high heat so the pancakes can brown.
• Using a pan that is too hot: lower the heat if the outside colours before the centre cooks.
• Adding hot butter: let it cool first so it does not heat the egg mixture.
• Grating into the pith: remove only the coloured outer zest to avoid bitter notes.

How to store

Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat in a pan over low heat or in a toaster until warmed through; keep glaze separate until serving.

Frequently asked questions